Swiss rainbow chard is an acquired taste. Just like Spinach or Kale, you either love it or hate it. The parmesan cheese and pine nuts makes this sautéed phenomenal green way better! Try it!!
1 bunch (12 ounces) Swiss chard or rainbow chard
2 minced garlic cloves
2 tablespoons olive oil
1/4 tsp salt
1 pinch red pepper flakes
Fresh ground black pepper
2 tablespoons shredded Parmesan cheese
2 tablespoons pine nuts
Wash and dry the chard leaves. Remove the stems and roughly chop them.
In a non stick skillet toast your pine nuts until they start getting browned. Remove from pan and keep close by.
Add the olive oil to a large skillet and heat it over medium-high heat. Add the garlic and chard and cook for 4 minutes, stirring frequently until wilted and bright green.
Remove from the heat and add the salt, red pepper flakes & fresh ground pepper.
Serve with shredded Parmesan and pine nuts & enjoy!!